Kale with Moroccan Chickpea Soup (or Garbanzo Bean Soup)

Late winter soup. Very quick, easy and delicious.  This soup recipe makes 4 servings. For each serving, steam 1+cups of kale and mix in.

Make stock
1.5 cubes of vegetable bouillon
3 cups of water

Saute in a dutch oven or soup pot
1 Tbsp olive oil
1 carrot, grated
1 cup broccoli slaw
2 cloves garlic
1 medium onion, finely chopped

While this sautes, puree in Vita-mix or food processor
15 oz canned garbanzo beans (or chickpeas), drained and rinsed
1/3 cup tahini
1 cup of the vegetable stock
2 Tbsp lemon juice

Stir into the soup pot with the sauteed vegetables
Pureed mixture
Rest of the vegetable stock (about 2 cups)
1.5 tsp ground cumin
1 tsp thyme leaves, dried
.5 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp cayenne
1/2 tsp ground cinnamon 
1/2 to 3/4 tsp Ras el Hanout
1 Tbsp balsamic vinegar
1 Tbsp cried chopped parsely 

Cook 5 minutes or so, until heated through.

For each serving, ateam
1+ cups of kale, ripped to bite size pieces

Serve 
Put steamed kale in bottom of soup bowl, and add 1 serving of the soup. Mix up. 
Can garnish with toasted sesame seeds, or nuts.

Rated a 4.6 on the Kale Scale.